All you really need for this recipe is a couple of eggs, a pound of spaghetti, a couple cloves of garlic, unsalted butter, and that block of Parm hidden in the back of the fridge. This is the most stripped-down version of carbonara you’ll ever see, the thing I turn to when there’s nothing left in the fridge and I’m desperate. I’ve never made carbonara with pancetta or bacon; I threw in some peas once and that was nice. A sprinkle of chopped flat-leaf parsley on top? Sounds good if you have it.

Instructions

1Bring a big pot of salted water to a boil and add the spaghetti. While it’s cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the garlic and sauté until it’s fragrant, about 1 minute.

2Turn off the heat under the skillet. When the spaghetti is cooked al dente drain it, reserving 1/2 cup of the cooking water. Add the spaghetti to the skillet and toss with the garlic and butter. Add half the cheese and, with metal tongs, toss until well coated, about 1 minute. Add the eggs and toss for 1 minute more. Add the remaining cheese, black pepper to taste, and enough of the reserved cooking water to form a creamy sauce that clings to the noodles (I usually add about 1/4 cup). Taste and add a bit of salt if necessary. Toss again, about 1 minute. Serve immediately in warmed pasta bowls.

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